Sherried Pear & Cranberry Jam Recipe

1 1/2 cup fresh or frozen cranberries,
1 about 1/2lb (250g)
4 (or 5) ripe pears, about 2lb
5 cup granulated sugar
1/2 cup water
1/4 cup sherry
1 box certo crystals fruit
1 pectin
Place cranberries in a food processor and whirl, using an on-and-off
motion, until coarsely ground. Turn into a large bowl. Peel, core and
finely chop pears. They should measure about 2 cups. (Do not chop in
food processor; they will turn to mush.) Add chopped pears to
cranberries. Stir in sugar until well mixed. Let stand for 10
minutes. Then, combine water, sherry and fruit pectin crystals in a
small saucepan. Bring to a boil and boil for 1 minute, stirring
constantly. Stir into fruit mixture. Continue stirring for 3 minutes.
(There will be a few sugar crystals remaining.) Immediately pour into
jars. Cover at once with tight lids. Let stand at room temperature
until set. It may take up to 24 hours. Then, store in the
refrigerator or freezer. Jam will keep well in the refrigerator for
up to 3 weeks or in the freezer for several months. Makes 6 1/2 cups.

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Pineapple Apricot Jam Recipe

20 oz pineapple; crushed, 1 cn
6 oz maraschino cherries; 1 jar,*
8 oz dried apricots; cut into 1/4
1/4 cup water
3 1/2 cup sugar
2 tablespoon lemon juice
3 oz fruit pectin; liquid,1 pouch
* Drain, reserving 1/3 cup of the syrup, the cherries and cut up in
small pieces.
Heat the pineapple, with the syrup, the reserved cherry syrup, the
apricots and the water to boiling in a Dutch oven, stirring
occasionally then reduce the heat and cover. Simmer, stirring
occasionally, until the apricots are tender, about 10 minutes. Stir
in the sugar, lemon juice, and cherries. Heat to a full rolling boil
over high heat, stirring constantly. Boil and stir for 1 minute.
Remove from the heat and stir in the pectin. Pour into hot sterilized
jars or glasses or freezer containers. Cover and cool to room
temperature and store in the refrigerator or freezer no more than 3
months.

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